We create the drinks of the season’s harvest. The primeurs of the sea. No one has ever done anything like that. First out are two well-known varieties from the northern archipelago sea: Bladderwrack and Ulva (Gutweed)
GUTWEED CRAFT SODA
Fresh taste of citrus. Balanced with mineral and saltiness from the sea.
We'll pick our Ulva in late summer. In clear rock ponds furthest out in the Ålandic archipelago. Then the wind and the swell are refreshing. Bright green we wash it. Then mix it with some lemon, spruce shoots, hops, vinegar on apple cider and some organic sugar.
The cooking reveals the tastes of the sea. The minerals are coming out. Mix with the salt. A unique and kind taste of sea is thrown around in the oral cavity. We have noticed that Asian fish dishes like sushi are excellent. Citrus-based pasta dishes as well. Thyme and oregano are exciting together with a chilled drink.
In the production, a little carbonic acid and water are added. Everything is pasteurised so the shelf life is one year.
BLADDERWRACK CRAFT SODA
Mature in taste. Spicy smoky. Some bitterness. Lots of character.
We cut the outer, clean fine leaves of the bladderwrack at least one metre deep in Åland waters. Early in spring. Before it proliferates at the full moon in May then dry and smoke it lightly. Develop the flavor with hops, honey vinegar, sugar kelp (from the west coast of sweden) star anise, fennel seed, cloves and some organic raw sugar.
When roasting the bladderwrack, a unique anise-like taste develops that accompanies many classic dishes. Sage-smelling chicken liver pasta rushes in the mouth. The same happens with the spicy ramen soup. Baked pork belly.
MACROALGAE IS AN IMPORTANT PART OF THE FUTURE FOOD INDUSTRY
In 2023, the company Under Ytan started its journey. To understand how to grow algae & seaweed in the Baltic Sea. We do this because we think our ocean is so beautiful. Both above and below the surface. And what you love, you want to protect and nurture. Macroalgae (algae you can see) and seaweed have something magical over them. Secret and unknown qualities that fascinate us. Every day.
They have generative properties that increase the biodiversity where they exist. The diversity of animals and plants is stimulated. The sea is purified. They heal wounds in the underwater environment that we humans may have created. They create sustainable ecological chains that can bring back the fish we've missed. By understanding how to grow and “plant” the efforts of algae and seaweed in places that need to feel better, we can make the sea even more beautiful. And healthier.
The more varieties of algae and seaweed we study (there are over 240 around Åland) the more intrigued we become. Many are beautiful (colorful, spectacular and strange). Others anonymous and hard to find. They're delicate. Spawn discreetly when the sea wants. Just as exciting as the mushrooms above ground. However, there is no risk to your health. Healthy. Loaded with minerals and antioxidants. Just what everyone wants today.
But we've probably been surprised by how good they are. The taste palette is large and wide. Fresh and full-bodied. Long and short. So exciting that we can't really describe them. We hand it over to you curious, food-interested people who we know are many out there. The drinks in front of you are the first two samples on a taste tour that we would like to share with you. Under the brand Green Beanie. Toast!